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Yemeni Chicken Mandi Recipe

Ingredients

How to make it

  • Dakkous Dip (Pureed in blender):
  • 1 tomato pureed without skin
  • 5 minced garlic cloves
  • 4 tablespoons lemon juice
  • ½ cup chopped cilantro
  • ⅓ cup sweet red pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon white vinegar
  • 3 tablespoons olive oil
  • 1 tablespoons paprika
  • Salt and black pepper to taste
  • ⅓ Cup onions
  • Yogurt cucumber mint Sauce (blender mix)
  • 2 cups thick Greek Yogurt dissolved in half cup water
  • 3 minced garlic cloves
  • Salt and black pepper to taste
  • One pureed cucumber ( I like them peeled)
  • 1 tablespoon sifted dry mint (crush with your hand and sift).
  • 1 tablespoon olive oil
  • Instructions:
  • 1. Marinate the chicken overnight and rub all over the chicken and inside the skin of chest and legs. Cut your chicken from the back to open it and spread it
  • 2. Soak the basmati rice for ten minutes and drain. Sauté the onions with the hawayij spices until they are crisp then drop the sweet pepper and carrots and then the rice and tomatoes and broth cubes. Then drop the water and the rest of the spices.
  • 3. Transfer the rice mixture into a deep wide tray and cover with foil tightly and fasten the foil on the tray with a tie tightly. Pierce several holes using a sharp knife into the foil and place your marinated chicken above.
  • 4. Place your tray into a preheated oven at 170 C cook for 1 and half hours ( I did one hour and 15 minutes lower thermostat and another 15 upper thermostat).
  • 5. During the last ten minutes you should prepare a heat resistant bowl line with foil and put some oil in it and place a hot greyish coal inside and quickly close the oven to allow the chicken to smoke.
  • 6. To serve Simply scoop the rice into a wide serving dish and top with the chicken well pressed on the rice next to the suggested dippings.

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